top of page

Canning Vinegar Pickles: A Resource Guide


Canning is a method of food preservation in which food is processed, sealed and stored in an airtight container.



a brief History of canning

  • In 1795, the French were desperate to create a solution to feed the military during the French Revolution

  • The French government offered 12,000 Francs to any inventor who could devise a cheap way to store large quantities of food

  • In 1809, Nicholas Appert, a French brewer and confectioner, discovered that food cooked inside of a jar did not spoil until the seal was broken, thus creating a method of storing food in glass jars.

  • His original design included glass jars sealed with a cork reinforced with wax and wire, then boiled for a certain amount of time. Very similar to the process we still use today!

Fun fact: what came first- The can or the can opener?




Iron cans began as a niche item and rose in popularity in the 1840's. The manufacturers suggestion for opening was to simply use a hammer and a chisel.


It wasn't until 1858 that Ezra J. Warner patented the first can opener- nearly 40 years after the invention of the can!



U.S Pat. No. 19063
 

Now lets get started


You will need:

  • Veggies to pickle (beets, cucumbers, beans, etc.)

  • Vinegar

  • Sugar

  • Salt

  • Jar lifter

  • Pot to boil water

  • Measuring spoons

  • Knife + cutting board


Safety first!

Types of canned goods

Its important to have a knowledge of the pH scale and level of acidity of the foods you are canning to prevent botulism

High acid

Low acid

Fruits and fruit juices

Meats

Jams and Jellies

Poultry

Pickles and relishes

Salsa

Vinegars

Vegetables

Chutneys and pie fillings

Chili